I really like this cake recipe as the sponge cake came out perfect. It was soft and bouncy too. I only did top icing as my mom doesn't like much sweetness but i think this cake is better cut in half and filled with Butter Cream Frosting in the middle too.
Makes 9'' cake tin
Makes 9'' cake tin
1 1/4tsp Baking Powder
1tsp Vanilla Essence
80g Butter melted
Grease and line a 9'' baking tin with oil paper.
Pre heat the oven at 180C.
Separate the egg whites from egg yolks.
Beat the egg white with a electric beater until it forms peaks and when the bowl turned upside down the egg whites doesn't fall out.
Beat in the sugar, vanilla essence and egg yolks until sugar dissolves and forms a creamy texture.
Sift in the flour and baking powder and mix with a help of a spatula, writing the figure 8 in the mixture.
Do not over mix as the cake will be heavy.
Pour the melted butter and mix until well incorporated ensuring he bottom is well mixed as the oil tends to seep to the bottom.
Pour the cake mixture to the prepared tin.
Tap lightly to the table to spread even and air bubbles to escape.
Bake in the oven for 25 to 35 minutes or until a skewer inserted in the middle comes out clean and the cake is golden brown and bouncy to touch.
(Make sure u watch the cake by time to time to ensure perfect baking 'coz oven heats varies. )
Remove from the tin after baking and allow to cool on wire rack completely before icing.
Make decorations and icing to your likings.
Vanilla Butter Cream Frosting:
Mix butter and icing sugar 1:3 portions with little vanilla essence and bit of milk. Beat well with hand mixture or electric beater until it gives a creamy texture which is easy to spread on the cake. I used rough equations to suit my liking. Here is a tip:
To make 2 1/2 cups frosting use: 450g icing sugar with 1/2 cup butter softened with 2 tsp vanilla and 3 tbsp milk
I then topped the cake with grated dark chocolate flakes to finish off the decoration.